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Steamed Fish with Fresh Black Beans and Chili Peppers Recipe

Sunday, June 28, 2015 | Labels: , | 1 Comment »

I love steamed fish! It's one of my favourite ways of cooking and eating fish ever.  Today's feature is a very simple home-styled dish which we just love.  You can use a piece of fish fillet like I did or just use whole fish.  I would prefer to use white fleshed fish for this recipe as well.  Fish is steamed separately then the sauce is cooked and poured over right before serving!


This post is part of my Yuen Chun Recipes.

Soba Noodles in Bonito Broth Recipe (My Update)

Friday, June 26, 2015 | Labels: , , , , | 11 Comments »

Soba or buckwheat noodles are very healthy and unlike most 'good-for-you' food are very tasty as well. Soba noodles are very versatile and are delicious served hot or cold. For a guilt-free noodle fix - today I am featuring my 'deluxe' yet quick version of soba noodles in bonito broth. I used bonito powder and konbu (dried kelp) to flavour my light and nourishing broth that was the perfect 'backdrop' for these healthy noodles. A dash of soy, sake, white pepper and my broth was ready to go. I added some fish cake, fried tofu packets and wakame for a quick 'deluxe' factor in my noodles. This is easily a healthy and delicious alternative to regular instant noodles, where the latter usually has zero nutritional value not to mention all the calories. Finally, I topped my noodles with some toasted nori (seaweed) strips and dried bonito flakes for a 'toastier' bite.


If you like the flavour of miso, you can add about 1 tablespoon of white miso paste to the broth for an earthier flavour. You may also substitute the soba with udon noodles. A relatively low calorie yet tasty noodle dish, it's easy to justify a second bowl!


Like a versatile black dress, these noodles can be 'dressed' up or down depending on your mood and availability of ingredients (think accessories) in your closet, er I meant kitchen.

This post is part of my Yuen Chun Recipes.

Salmon Congee (Rice Porridge) Recipe - Updated

Monday, June 22, 2015 | Labels: , , , | 9 Comments »

I hope everyone is having a lovely weekend.  It's been awhile since I've featured one of my favourite Chinese comfort foods, congee or also known as rice porridge.  Today's recipe is an extremely easy and refreshing salmon congee dish that you can whip up pretty quickly and easily whenever you're in need for a dose of some delicious warmth or just when you feel like some congee.  I used salmon belly today but you can also just use salmon fillet if you like - then again you can totally substitute the salmon with another fish of your choice.  Apart from the fish, all you need are some ginger, scallions (green onions), chicken or vegetable broth and of course well rice. 


I prefer my congee to be of a smoother consistency hence I like to soak the rice in water for at least 30 minutes before cooking which really helps break down the grains considerably more producing a silky smooth consistency.  Then again, if you like your congee to be more substantial feel free to increase the ratio of the rice grains to water.  I used homemade chicken broth for my congee today but you can definitely just use any good quality (no MSG) store-bought chicken broth.


It is rather important to use good quality sauces especially in such lightly flavoured dishes like congee.  This recipe is now part of my Yuen Chun collection of recipes.

Serves 4


1/2 cup rice, washed and soaked in water for at least 30 minutes
4 cups chicken broth + 6 cups water
300g of salmon belly or salmon fillet
2 slices ginger

1/2 cup ginger slivers
3-4 scallions, sliced

Marinade for salmon:

3 tablespoons Chinese rice wine (Shaoxing rice wine)
1 tablespoon light soy sauce (use Yuen Chun -
1/2 teaspoon salt
1/2 teaspoon sesame oil

Serve with:
Light soy sauce
Sesame oil
White pepper


Marinade the salmon in the mix above while the rice is soaking.  After about 30 minutes,  drain the rice and boil the rice, water and chicken broth together.  Once rapidly boiling, bring the heat down to low and allow to simmer until it reaches your desired consistency.  I usually boil for about 45 minutes on low heat.

Once the congee reaches your desired consistency, drop in the salmon fillets.  Watch closely and turn up the heat again.  Once the salmon is entirely cooked - this should take about 3-4 minutes, turn off the heat.  Ladle the congee into individual serving bowls and serve with the ginger slivers and scallions with the soy sauce, sesame oil and white pepper on the side for your guests to add to their hearts' desire.


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Smoky Wok

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